DINNER MENU

Menu

SMALL BITES

  • WHOLE GLOBE ARTICHOKE WITH WHIPPED TRUFFLE BUTTER
    155
  • GREEN OLIVES “NOCELLARA DEL BELICE”
    85
  • “CHIPS & DIP” WITH SOUR CREAM & CHIVES
    85
  • TUNA TARTAR WITH CRISPY RICE, SESAME & LIME
    2 PCS. 110
  • BABY SCALLOPS “ROCKEFELLER” GRATINATED WITH WITH PARMIGIANO REGGIANO, SPINACH, GREEN CHILI & GARLIC BUTTER
    3 PCS. 160
  • GOUGÈRES WITH COMTÉ CHEESE & BLACK TRUFFLE
    4 PCS. 145
  • ESMÉE TOAST WITH GRUYÈRE, TRUFFLE DUXELLES & JAMÓN IBÉRICO
    4 PCS. 145
  • SPICY FRIED CHICKEN WITH SMOKED PAPRIKA & RANCH DRESSING
    145

RAW

  • JOSEPHINE OYSTER NATURAL WITH CONDIMENTS
    PR. PIECE 75
  • JOSEPHINE OYSTER WITH FRESH WASABI, GINGER OIL & FINGER LIME
    PR. PIECE 110
  • CEVICHE OF GOLDEN SEA BREAM “ESMÉE SIGNATURE” SERVED WITH ENDIVE SALAD & 3 KINDS OF SAUCES
    375
  • ICELANDIC LUMPFISH ROE SERVED WITH BLINIS, CRÈME FRAÎCHE & SHALLOTS
    50 GR. MP - 100 GR. MP
  • ESMÉE BLACK LABEL CAVIAR BY ROSSINI SERVED WITH BLINIS, CRÈME FRAÎCHE & SHALLOTS
    10 GR. 390 - 50 GR. 1850

VEGETABLES

  • ESMÉE GREEN SALAD WITH ZUCCHINI, AVOCADO & PISTACHIO
    180
  • CITRUS SALAD WITH A SELECTION OF SEASONAL CITRUS FRUITS, CASTELFRANCO SALAD, RADICCHIO, PINE NUTS & GINGER VINAIGRETTE
    185
  • GREEN FRENCH ASPARAGUS
WITH LEMON RISOTTO, PARMIGIANO REGGIANO & RAMSONS
    355
  • STEAMED WHITE ASPARAGUS SERVED WITH FJORD SHRIMPS, SOFT-BOILED QUAIL EGGS & CITRUS LEAF HOLLANDAISE
    25 GR. 475 - 50 GR. 585

SEAFOOD & MEAT

  • THINLY SLICED RAW HALIBUT WITH WINTER RADISHES, AROMATIC CITRUS VINAIGRETTE & FIRST-HARVEST GREEN OLIVE OIL
    225
  • GRILLED SEABASS SERVED WITH SPINACH, PINE NUTS, OLIVE OIL & SAUCE VERTE
    295
  • GRILLED TOPSIDE OF TURBOT ON THE BONE WITH TOMATO CONFIT, TAGGIASCA OLIVES, BASIL & OLIVE OIL BLANQUETTE SAUCE
    RECOMMENDED FOR 2-4 PERSONS
    895
  • LAMB CHOPS GRILLED IN VADOUVAN SERVED WITH SPRING VEGETABLE RAGÙ & LEMON
    450
  • STEAK AU POIVRE - PEPPER STEAK OF TOURNEDOS FLAMBÉD TABLE SIDE. SERVED WITH AROMATIC PEPPER SAUCE & FRENCH FRIES
    545

PRIME CUTS SELECTION

Ask your waiter for today’s selection

  • GRILLED SECRETO IBERICO SERVED WITH FRENCH FRIES, LEMON & OLIVE OIL
    MP
  • DANISH WAGYU RIBEYE FROM NORLIN WITH HARICOTS VERTS, FRENCH FRIES & TRUFFLE BÉARNAISE
    MP
  • AUSTRALIAN TOMAHAWK FROM WESTHOLME WITH HARICOTS VERTS, FRENCH FRIES & TRUFFLE BÉARNAISE
    MP

CONDIMENTS

  • SAUTÉED SPINACH WITH OLIVE OIL & LEMON
    95
  • HARICOTS VERTS WITH CONFIT GARLIC BUTTER
    95
  • POMMES PURÉE “ROBUCHON”
    85
  • FRENCH FRIES WITH PARSLEY, PIMENT D´ESPELETTE & GARLIC
    75
  • SOURDOUGH GARLIC BAGUETTE & BUTTER
    85

CHEESE

  • OUR SELECTION OF CHEESE
    4 PCS. 175

DESSERT

  • CAVIAR & ICE CREAM. ESMÉE BLACK LABEL CAVIAR 10 GR. WITH VANILLA ICE CREAM & HAZELNUT OIL
    425
  • GRAPEFRUIT SORBET “IN THE PEEL”
    95
  • BURNT BASQUE CHEESECAKE WITH PRESERVED WILD SWEDISH BLUEBERRIES
    145
  • PISTACHIO SOFT ICE WITH CHOCOLATE MOUSSE, OLIVE OIL & ROASTED PISTACHIOS
    185
  • STILL OR SPARKLING WATER PER PERSON
    50
    425